Take four ounces of blanched almonds beaten, and strain them into
some cream; then take artichoke bottoms tenderly boyled, and some marrow
boyled, then boyle a quart of cream till it be thick, and sweeten it with
rose water and sugar, then lay your hartichokes into a dish, and the marrow
on them, then mix your almonds cream, and the other together and powre
it over them, and let it stand upon embers till you serve it in.